Tis the season for indulging in sweet treats. That’s how it goes, right? Well, it is now. Mix up something familiar and fun with a warm and local spin. Caramel apples aren’t just for fall, anymore. We’re taking the apple cider back to its roots and mixing in a locally made, honey caramel based sauce for a treat worthy of Santa’s discerning palate.
The caramel sauce used to mix into the cider can be saved for up to two weeks and drizzled over breakfast pastries, cakes, and stirred into any other hot drink you might be mixing up. Consider making more than you might need for the morning after’s french toast.
- 1 quart apple cider
- 8 Bee’s Brothers honey caramels
- 3 tablespoons heavy cream
- Cinnamon stick, for garnish (optional)
In a separate saucepan, combine honey caramels and cream over medium-low heat, whisking constantly. remove to a bowl or jar when mixture just comes together (we’re not looking to cook the caramel any further), and season with salt.
Stir cider and a tablespoon or two of the caramel sauce together in a mug and serve with plain or with a cinnamon stock garnish. Keep any remaining caramel refrigerated for up to two weeks.